Description
Ready in under 30 minutes, this is a flavorful and comforting curry noodle soup that will warm you from the inside out.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 package frozen tofu (about 15 oz)
- 4 garlic cloves
- 1 red bell pepper, finely chopped
- 1 medium onion, finely chopped
- 1/8 teaspoon red pepper flakes
- 1 tablespoon vegan red curry paste (more for spicy)
- 2 tablespoons tomato paste
- 1 tablespoon grated fresh ginger
- 5 cups vegetable broth
- 1 can of coconut milk
- 2 tablespoons of capers (optional) (Goya brand)
- 2 tablespoons Braggs Liquid Aminos
- 1/2 a package of rice noodles (about 3–4 oz)
- 2 green onions, sliced
- 1/4 cup of fresh cilantro
- 1 tablespoon lime juice
Optional Ingredients:
- Fresh basil
- Garnish with red chili peppers
- Finish the soup with 1 tablespoon of vegan margarine
Instructions
- In a pot of boiling water, add frozen tofu. Let it simmer for a few minutes. Set aside to thaw in the water. Drain water. Squeeze as much water out of the tofu as possible. Tear into bite size pieces.
- In a sauce pan, sauté chopped onion in olive oil until soft. Add minced garlic, red bell pepper, fresh ginger, red pepper flakes, and cook for another couple of minutes.
- Next add curry paste, tomato paste, vegetable broth, coconut milk, capers, Braggs, and tofu. Simmer for 10-15 minutes to marinate all the flavors.
- In a separate pot, boil the rice noodles according to instructions on package. If soup will be served right away, you can cook the noodles in the soup for 3 minutes or so, but it will soak up a lot of the liquid, so you will need to add an additional cup of water or use fewer noodles. It may therefore be best to prepare the noodles separately.
- Right before serving add green onions and herbs.
Notes
- I use the Thai Kitchen Red Curry Paste. If you do not have curry paste, you can use 1 1/2 teaspoon curry powder instead.
- If you do not have vegetable broth, you can substitute with water and add 1 teaspoon Better- Than-Bouillon per cup of water. This works really well.